Brunello di Montalcino DOCG
33 to 40 years
Hilly, clay rich
Fermentation on the skins for 16 days at controlled temperature (below 28°C) in 2 short and wide stainless steel tanks of 80 hl
aged in two French Allier casks of 21 and 30 hectoliters for 2 year; in bottle another two years before release
Claudia Ferrero and her husband/winemaker Pablo Härri’s estate is called the Podere Pascena and it sits in the southwesterly corner of Montalcino where they are bordered by Argiano and Banfi’s Riserva vineyard “Poggio all’Oro”. Pablo Harri spent 15 years as the lead winemaker at Banfi before starting his own winery. The small production of this wine which averages about 600 cases per year is aged in two French Allier casks of 21 and 30 hectoliters for 2 years and then in bottle for another two years before release.
Alcohol: 15.3% Total acidity: 5.4 g/l Dry extract: 32.0 g/l Volatile acidity: 0.61 g/l
Total SO2: 78 mg/l Free SO2: 19 mg/l Ashes: 3.15 g/l pH: 3.45